Astarea’s interior is as cosy as a living room, with old photos, a piano and an open fire where most of the cooking is done, giving your meal a great smoky taste. The menu is fish-centric, varying according to the day’s catch, though likely including sea bass, conger eel and sole. There are meat alternatives too. Amiable owner Anton talks you through the day’s menu – don’t fret about the bill, three courses with first-class fish will be around 350kn per head, or you can eat and drink for less. This is traditional food done well: fish soup, scampi buzara, grilled scallops and a whole fish cooked under the coals, ispod peke style. Booking is recommended: make sure to pick a designated driver.
|Venue name:||Konoba Astarea|
|Opening hours:||11am-midnight daily|